Bake covered at 350 for 45 minutes. Then, remove the covering and bake an additional 15 minutes until cheese is bubbly and browned.

Serve warm.

You can freeze the leftovers, or enjoy them for lunch for the next few days.

One trick I've discovered to make lasagna healthier... use less cheese, but save the cheese for the top. You really don't need cheese between the layers -- the filling is filling enough. Save the cheese for the top, and let it get browned and bubbly... that way you get the cheese flavor you love with much less cheese than you normally would use (this recipe originally called for 4 C of cheese!).

This was so good! I usually make 2 pans of lasagna (we have 8 kids) one with spinach and one with chopped broccoli. I tried a little of both, the broccoli was so good with this too. For those who don't like spinach but do love black beans give that a try :)

When cooking, please make sure to follow kitchen hygiene and safety -- cook meat until internal temperature is at safe levels, always check labels for allergens, and use caution in the kitchen -- I love sharing recipes, but I am not liable for damages done as a result of trying these recipes.